Try these Diwali-specific treats at home.
Indian festivities are inextricably linked to sweets, and no celebration would be complete without some mithai. The Diwali celebration is quickly approaching, so now is the ideal time to fill your pantry with sweets that you can enjoy with your friends and family while celebrating the festival. Diwali took place this year on October 23, 2022.
Besan, five almonds, five cashews, one-half cup powdered sugar, fifty grams of ghee, and one pinch of cardamom powder are the ingredients needed.
Ghee melts when heated in a pan over a low flame. Add the besan and continue to stir while roasting for 10 to 12 minutes.
Add the cardamom powder, chopped cashew nuts, and chopped almonds once the besan acquires a light brown color. After thoroughly combining all the components, remove the mixture from the heat.
Add powdered sugar to the mixture and thoroughly combine after allowing it to cool completely. Make medium-sized laddoos out of little parts of the besan mixture now. Put them all on a platter and allow them to rest at room temperature alone for 30 minutes.
Serve the besan laddoos right away or save them for later use in an airtight container.
A cup of semolina, a cup of shredded coconut, a tablespoon of ghee, a cup of powdered sugar, and one and a half cups of milk are all necessary ingredients.
On medium heat, add semolina to a pan. For 3 to 4 minutes, roast it. Add the coconut powder once it has darkened a bit. Mix thoroughly, then roast for an additional two to three minutes. Now turn the heat off and set the mixture aside.
In another pan, heat the milk and bring it to a boil. Mix thoroughly after adding the coconut-semolina mixture.
Add the sugar now, and allow it to fully dissolve. Cook over medium heat, stirring occasionally until the coconut-semolina mixture is thick and the milk has been completely absorbed. Remove the mixture heat as soon as it begins to leave the edges of the pan and set it for a few minutes to cool.
Spread the coconut mixture on a tray coated with a tablespoon of ghee. It should be evenly spread to the desired barfis thickness. Now place the tray into the fridge.
Once totally hardened, slice the barfi pieces and top them with your preferred nuts.
Ingredients needed: 2 cups water, 1 cup ghee, 1 cup sugar, and 1 cup whole wheat flour.
Ghee should be added to a kadhai and allowed to melt over a low flame. On a very low burner, cook it while adding the atta. To keep the atta from sticking to the bottom, stir often.
Put a pan over a medium temperature on another gas and start boiling water in it. Add sugar after that, and continue stirring until all of the sugar has dissolved. When you’re done, turn the gas off. Add the prepared sugar water to the roasted atta after the atta slurry begins to turn brown, stirring quickly to remove any remaining lumps. The halwa will begin to leave the sides of the pan after one more minute of cooking. Now extinguish the flame.
Serve hot and garnish with the nuts of your choosing.